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The thermal stability was analyzed by adding spray\u2010dried EWP (0, 0.2, 0.4, 0.6, 0.8, and 1%) to the mince, and mince gels were prepared to study the changes in their fracture constant, water distribution, microstructure, and protein conformation of mince gels. In addition, the stress\u2013strain curve of the EWP\u2010mince gel was measured to obtain its compressive modulus (<jats:italic>E<\/jats:italic>). The formation of the mince gel was promoted by EWP, and the whiteness, fracture constant, water\u2010holding capacity (WHC), and immobilized water were all enhanced. At 0.8% addition of EWP, the fracture constant increased from 176.715\u2009\u00b1\u20092.463\u2009N\/m to 348.631\u2009\u00b1\u20093.144\u2009N\/m (<jats:italic>p<\/jats:italic>\u2009&lt;\u2009.05), which was a nearly twofold improvement. Additionally, the WHC increased from 75.21% to 79.99%, and the percentage of immobilized water increased from 94.03% to 94.91%. The EWP\u2010mince gel network structure was the most uniform and dense, and there were increases in hydrogen bonds, disulfide bonds, \u03b2\u2010sheets, and \u03b2\u2010turns in mince gels, as well as the storage modulus (<jats:italic>G<\/jats:italic>\u2032) and enthalpy (\u0394<jats:italic>H<\/jats:italic>). In contrast to the control group, the relative content of \u03b1\u2010helixes decreased from 53.34% to 37.09% and transformed into other secondary structures, and the bulk water and cooking loss also decreased to 2.41% and 8.51%, respectively. Consequently, EWP effectively improved the quality of mince products, and the effect was most apparent when 0.8% was added.<\/jats:p>","DOI":"10.1111\/jtxs.12696","type":"journal-article","created":{"date-parts":[[2022,5,17]],"date-time":"2022-05-17T17:57:55Z","timestamp":1652810275000},"page":"563-576","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Gel properties of blue round scad (<scp><i>Decapterus maruadsi<\/i><\/scp>) mince as influenced by the addition of egg white powder"],"prefix":"10.1111","volume":"53","author":[{"given":"Qi","family":"Wu","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou China"},{"name":"National &amp; Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&amp;D Branch Center of Surimi and Surimi Products Processing  Jinzhou 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